To make the blueberry compote add half the blueberries to a pan on a medium heat along with the sugar, lemon juice and water. Cook for 10 minutes, stirring often. Then add the rest of the blueberries and cook for a further 5 minutes.
The easiest way to make the pancake batter is to put all your ingredients in to a blender and whizz everything up, it literally takes seconds! If you haven't got a blender then use a big mixing bowl and make a well in your flour. Add all your ingredients and using a fork, start to mix everything together until you have a batter with a smooth consistency.
Add a small amount of butter to a non-stick frying pan on a medium heat. Pick the pan up and circle it round so the butter spreads evenly. Pour the pancake batter into the centre of the pan, again using a circular movement to spread it out evenly.
Once your pancake starts to get tiny bubbles in it give the pan a little shake and it should release, using a flipper turn the pancake over and cook for a further minute. Both sides should have a golden colour to them.
Stack them up on top of each other and pour over the blueberry compote. Serve and enjoy!
View the recipe instructions at Globe Scoffers
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